Yummy earthy veggies and lentils meet sweet, creamy coconut in this delicious curry recipe. Perfect for all the family, this curry is mild, gentle in flavour and perfect for serving with rice or naan bread.
- 1 onion
- 2 garlic cloves
- 2 tsp. minced fresh ginger
- 1 tsp. minced red chilli
- 2 tbsp. curry powder
- 4 tbsp. red lentils
- 1/2 butternut squash
- 2 medium potatoes
- 75g peas, frozen
- 250ml chicken or vegetable stock
- 200g coconut cream
- 1 tbsp. freshly chopped coriander
- 1/2 tsp. salt and black pepper
- 2 tbsp. oil
Finely chop the onion and mince the garlic cloves. Peel and remove the seeds from the squash and chop into small cubes. Chop the potatoes into cubes.
Heat oil in a large frying pan. Add the onion, garlic, ginger and chilli and fry over a medium heat, being careful that the garlic doesn't burn, for 5-7 minutes. Add the curry powder and fry for 1 minutes, then add the lentils and stock. Bring to a simmer, add the squash and potatoes and cover. Simmer for 15-20 minutes or until the potato and squash are tender.
Add the peas and simmer until tender. Take the pan off the heat, stir in the coconut cream and season with salt and pepper. Scatter with coriander.